Name: Raspberry and Italian Meringue Choux Buns (Bignè alla Crema con Lamponi e Meringa)
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: Serves: 6
Cuisine: Italian
Ingredients: 60 g unsalted butter; 1 tbsp freeze-dried raspberry powder; A few basil leaves; 90 g 00 flour & 3 eggs; 2 drops vanilla extract; 30 g plain flour, sifted; 100 g sugar; ½ unwaxed lemon, peel; 120 g raspberries; 200 g berry coulis (see panna cotta recipe); 60 g each sugar & plain flour; 50 g unsalted butter, softened; 500 ml whole milk; 250 g sugar & 50ml water; 75 ml each water & milk; 125 g egg whites; 4 egg yolks

Preparation info

Serves:
6

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

A custard-filled choux bun is an all-time classic, with different variations found across many European cuisines, including Italian. Here, I’ve elevated a classic choux bun to a plated dessert with ingredients that always work beautifully together.

Ingredients

For the craquelin

50 g unsalted butter, softened
2 drops vanilla extract
60

Method

For the craquelin and crème pâtissière

Beat the butter with the sugar and vanilla until smooth, then add the sifted flour and a pinch of salt. Mix until combined. Wrap the dough in cling film and refrigerate for 2 hours. After chilling, roll the craquelin between two sheets of parchment until about 2mm thick. Cut out 4–5cm circles using a pastry ring and st

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Ingredients

For the craquelin

Method

For the craquelin and crème pâtissière

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